Good with a scoop of vanilla ice cream drizzled with hot fudge sauce on top
- Carbohydrate 17.8062260416667 g
- Cholesterol 188.959635416667 mg
- Fat 11.6956438541667 g
- Fiber 0.46331666915305 g
- Protein 7.1559115625 g
- Saturated Fat 4.90081625 g
- Serving Size 1 1 Serving (71g)
- Sodium 190.796041666667 mg
- Sugar 17.3429093725136 g
- Trans Fat 1.12781485416667 g
- Calories 201 calories
Step-by-step
- melt butter in a saucepan, remove from heat and stir in the sugar till well mixed.
- add the rest of the ingredients.
- pour into a greased 8x8 pan.
- bake at 350 degrees fahrenheit about 30 to 40 minutes.
- keep an eye on them, they can burn quickly.
- use your nose, once you smell them start a lookin'.
- cool and cut into bars.
Peanut butter brownies achieve their dense, fudgy structure entirely without chocolate through the high fat and protein content of the nut butter itself. Operating with minimal kitchen gear requires understanding how basic aluminum pans interact with dense batter containing one cup of sugar and five tablespoons of butter. Because specialized baking equipment is optional, standard preparation relies on adapting everyday tools without sacrificing texture. Thorough grease application on an eight-by-eight metal pan prevents sticking, which is critical since high-sugar batters caramelize rapidly along the edges.
- Bake at 350 degrees Fahrenheit for 30 to 40 minutes, relying on olfactory cues rather than a toothpick test because the natural density of peanut butter yields a misleadingly wet crumb on wooden testers.
- Cool completely before slicing into twelve portions to let the fats solidify, preventing the warm bars from crumbling apart under the knife.
- Store baked bars in an airtight container at room temperature for up to three days, or freeze them individually wrapped in plastic wrap for up to two months, reheating gently in a microwave for fifteen seconds to restore moisture.
Freezing these bars successfully depends on wrapping them tightly to prevent freezer burn while retaining the natural oils within the crumb. Reheating chilled portions requires only short intervals of moderate heat to bring the fat back to a soft, freshly baked consistency.
